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Best Brochette Recipes

Best Brochette Recipes

Brochette Shopping Tips

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Brochette Cooking Tips

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Shrimp Brochette

Have you ever had the Shrimp Brochette at Pappasito’s? It’s one of my Mom’s favorite and something that she ordered all the time! She would even order a huge batch of it and pick it up for parties. It’s absolutely delicious and something that Pappasito’s is famous for.

I love the dish, also. It’s got the smokey bacon flavor, the heat from the jalapeno, the delicious touch of seafood from the shrimp and my favorite part? The garlicky butter they drizzle over the whole thing and bring it out sizzling on a platter for you. YUM.

While assembling the shrimp is a but cumbersome, it’s well worth the work and cooking them takes minimal time (especially if you’re using the air-fryer method!) Drizzled with a “butter” sauce (that actually is Whole30/Paleo compliant since I opted to use Ghee instead), these little bites are pure heaven and ones you just can’t stop eating.

Shrimp Brochette is great for serving a crowd as an appetizer, but they are just as delicious for dinner also! Serve them over a salad, alongside some rice and beans (or cauliflower rice to keep it Whole30)!

Beef Brochettes

Preheat a charcoal grill to high or an oven broiler to 500 degrees F.

If wooden skewers are used, soak them in cold water until ready to use.

Cut the beef into 1 inch cubes.

Peel and cut the onions into 24 1 inch cubes.

Reserve the remaining onion for another use.

Set the cubes aside until ready to cook.

Cut away and discard the pepper cores and seeds.

Cut the peppers into 24 equal-size pieces and set aside until ready to cook.

Combine the meat and remaining ingredients in a mixing bowl.

Blend well and marinate for 15 minutes.

Drain the meat and arrange equal portions of meat, onions and peppers on skewers.

Reserve the marinade for basting.

If the brochettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar.

Cook for about four minutes for rare, basting with reserved marinade and turning often.

If the brochettes are to be cooked on a grill, place them on the grill and cook for 4 minutes for rare, basting often with the reserved marinade while turning.

3 Grilled Shrimp Marinades to Keep in Your Back Pocket

These all-season recipes make quick work of dinner on an outdoor grill or on a grill pan in the kitchen.

Related To:

Old Bay Marinated and Grilled Shrimp

Shrimp is one of our favorite dinner solutions. It cooks super quickly, pairs well with nearly any vegetable and grain (rice, pasta, tortillas, grilled bread — yes to all!), and it's light but satisfying. But to take any mix-and-match shrimp dinner to the next level, we love an easy marinade. These recipes only need about 30 minutes marinating time (use those minutes to prep your meal's other components), and then sear to a slightly carmelized flavor on a grill pan in just minutes. We hope you try them all.

Seafood seasoning, like Old Bay, is a classic for a reason — the peppery spice blend makes protein (and french fries!) sing, and its a mix of many spices that would be tiresome to try to replicate. In other words, Old Bay is a one-shake solution for making anything taste good, and this marinade takes advantage of that. All you need besides the seasoning blend is lemon juice, garlic and olive oil.

Bobby Flay's Best Chicken Skewers

Watch as Bobby Flay grills old school chicken skewers. He gives tips on how to keep skewers from burning and cooking chicken evenly without plumping up. Follow these simple steps to grill citrus flavored chicken. 1. Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish. 2. Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours. 3. Prepare a charcoal grill to high heat. 4. Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender. 5. Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.

Sautee butter, lemon juice and garlic in sauce pan until bubbling, then remove from heat.

Lightly cook bacon so it is somewhat pre-cooked but not crispy.

Peel, de-vein and butterfly shrimp

Cut jalapenos into quarters length-wise and remove seeds.

For each shrimp, put stip of jalapeno down the center, then wrap in bacon, and secure with toothpick or small wooden skewer.

Place shrimp in 9x9 Pyrex baking dish

Pour butter over shrimp, ensuring each shrimp is fully coated with butter.

Turn shrimp after 7 minutes and brush again with butter at bottom of dish.


  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lemon juice from 1 lemon
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic (about 3 medium cloves)
  • 2 teaspoons dark brown sugar
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes
  • 8 ounces cremini mushrooms, cleaned and halved
  • 1 large red onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)
  • Type of fire:Direct
  • Grill heat:medium-high

Pappasito’s Famous Shrimp Brochette

For God did not appoint us to suffer wrath but to receive salvation through our Lord Jesus Christ. He died for us so that, whether we are awake or asleep, we may live together with him. Therefore encourage each other up, just as in fact you are doing.

Oh guys, you can thank me later for this recipe. No presents needed, just thank you cards will be sufficient in expressing your gratitude. Some of you all may already be familiar with these little bundles of heaven. They are based off a recipe from a Tex-Mex restaurant in Texas called Pappasito’s.

How did I come to learn of this little treasure you might ask? Well, I was working with a coworker in the evening shift sometime last year. Somehow we began talking about food – imagine that, and she mentioned making these for some friends that she had over one evening – to say the least I was intrigued.

I did what any master chef does, and googled the recipe and knew I had found my true love (no offense, Mr. Mead) all my favorite things in one bundle: shrimp √, bacon √, cheese √, and butta √. So I did what any normal person does, and immediately went and bought the ingredients.

I followed the recipe to a T, and it turned out so-so. But I knew this recipe had potential. I accessed what was not so palatable about the original copycat recipe I found. They are as follows: #1 – grill bacon (have you ever tried to cook bacon over an open fire. Not pretty, unless you prefer it Cajun style, aka blackened. #2 by time bacon was cooked, shrimp was overcooked, bluh. And lastly #3 the shrimp itself had little flavor.

We corrected these three issues by #1 – roasting in an oven, # 2 precooking bacon, and #3 marinating shrimp. Dun – dun! This recipe is now fantastic-o (this may not be a word, but please just go with it, thanks).

So your recipe turns out perfect-o (disclaimer: please read above parenthesized sentence), here are a few helpful links. The first is on how to cook bacon in the oven if you have never tried this method – uum, its awesome! Second link is how to cook shrimp. (Psst, if you ain’t got time to go to the link, your shrimp is cooked if it is the shape of a C, not an O).


Yum! Quick, easy and delicious. I halved the recipe since there was only two of us but still had tons of leftovers. I made the leftovers into a salad for lunch the next day and it was just as delicious.

Excellent and simple. We've made this several times.

My wife really liked this, it was meh for me. She says four forks and I rate as two so it's a three. Followed the recipe exactly.

We only made the chicken, keto diet, and holy wow was it great! Super flavorful. Thighs rock!

Delicious! I didn’t have time to let the meat cool for 2 hours but still very flavorful. I thought 4 cloves was a bit much, added more yogurt and put in some dill and lemon. For the chicken skewers, I also slid in some shallots in the middle. Made this into a pita sandwich with fresh cucumbers, tomatoes, hummus and topped with the yogurt sauce. New family favorite!

This is a family favorite. The chicken is incredibly flavorful and pairs well with the yogurt sauce.

Really delicious! Made homemade pita bread with the kids as it was awesome.

This chicken was tasty! However, it tasted just like a bunch of other chicken kebab recipes I have made. I will make this again though, because it was so easy. I did not make the garlic sauce--I made tzatziki instead, and a mint and shallot topping. Grilled onions with it as well.

Really good, I'll make this again. Only marinated for 2 hours but still very flavorful. I added a tablespoon or so of oil to the marinate to give the ingredients something to hold on to. I also added onion to the skewers, nice flavors all together. My garlic sauce did break but the tablespoon of water did the trick and it emulsified beautifully although next time Iɽ cut back on the garlic, it was a bit too strong for my tastes.

Made this for the family, garlic sauce took about 20mins to make. If we have this again, going to skip that part. Made some rice on the side with shallots, cumin and paprika. Skipped the grill and cooked the chicken in a pan, which came out great. Couldn't find any of the lebanese yogurt sauce so I just mixed some whipped cream cheese and plain yogurt, not sure how that lebanese yogurt is supposed to taste, the subsititue complimented the dish.

For a quick weeknight dinner, I followed recipe "as is" minus the sauce. I grilled red onions with the chicken which was PERFECT on these. Instead of the sauce, I used Whole Foods Organic Greek refrigerated dressing. I can't imagine that the recipe sauce could have been any better. I wrapped in naan like gyros and my family went NUTS!! They want it again tonight:) The chicken alone is a 10.

Didn't care much for the garlic sauce. I did use Greek yogurt, so that may have affected the outcome.

Oops, forgot to mention that since I omitted the oil, I used 1/2 cup of yogurt.

Delicious! I prepared the chicken as directed, but grilled with red onion pieces on the skewers with the chicken. For the sauce, I left the oil out completely and added a squeeze of lime, 1/2 tsp coriander, and salt and pepper. Did not miss the oil at all. Served on Naan bread with tomatoes and mint. Terrific flavor and super easy to prepare!

I am giving this recipe a 4 even though my garlic sauce did not turn out. I wouldn't attempt the garlic sauce again. I had everything on hand for Tzatziki & it was the perfect compliment to the chicken recipe. Delicious!

A huge hit among a diverse group of eaters! I only had 2 hours to marinade but youɽ never know. Followed the recipe as is, however did not end up using the garlic sauce (would recommend using less garlic- too intense) . People ate the chicken straight from the skewers!

This a delicious, fresh tasting meal. I think the parsley doesn't add very much to the marinade so I left it out the second time I made these. I like to add sliced pickles and red onion to the pitas. The flavor is always wonderful! By the way, I accidentally left the marinade in the back of my fridge for a week and the flavors developed quite well (though I wouldn't recommended you wait that long).

I marinated the chicken the night before so that we could just come home from work and throw the chicken on the grill. I used both thigh and breast meat, and it turned out perfect. I did not make the garlic sauce, as we had garlic paste from our local lebanese market. We served with pita and fresh cucumbers and tomato from our garden. It tasted delicious, and the kids loved it. Great quick meal, I will definitely make it again.

I had large chicken breasts that I cut lengthwise in 3 pieces, marinated the same way but added coriander powder and some cinnamon. Scrumptious !

Delicious and so easy. Made the chicken exactly as written but made a tzatziki sauce instead of just the garlic sauce. Served on toasted pitas that I had spread with the tzatziki, then layered chopped lettuce and radishes with some feta sprinkled on top. Everyone loved it. Next time I might increase the hot pepper because we all like things spicy.

Scrumptious! I used thighs and legs, bone-in. It took 30 minutes to prepare, so easy peasy! After bbqing, I sliced off the meat, and served on top of a bed of spring salad, on top of lavash for wraps. Loved this! Could use a squeeze of lemon or lime next time.

A great and easy recipe. I made it once with the the yogurt-garlic sauce, and another time I cheated and used a store-bought tzatziki dip, which was also excellent.

These were fantastic. In order to save grilling space (a also grilled the veges as the sides), I folded the 2" chicken pieces and skewered. This doubled the amount of chicken on each skewer. Also allowed for a slightly longer grill time and better grill marks. The sauce was a huge compliment to this meal.

This was simple and so delicious! My garlic sauce separated, but still tasted ok, so I will work on that next time, but will definitely make it again.

We've made these twice already but put some olive oil in with the spices so they would stick better. Awesome flavour and so easy to do! This recipe is a keeper!!

Pin this soy sauce chicken recipe to save it for later!

posted by Kristen Stevens on April 21, 2020

Kristen Stevens

Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡

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4 comments on &ldquoSoy Sauce Chicken&rdquo

Can I use vegan or low sodium soy sauce for this recipe?

Saw this in your email a few weeks ago and finally decided to try it. I’m so glad that I did! I can see why it’s your go to chicken recipe!

I’m so happy that you loved it as much as we do!

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The Endless Meal is a place for recipes that are easy to make, healthy, and delicious. Most of the recipes you’ll find here are Whole30, paleo, keto, vegan, or gluten-free. If you love simple and tasty recipes that make you feel great, you are in the right place.